Orzo Risotto With Roasted Vegetables - cooking recipe

Ingredients

1 lb butternut squash, peeled, seeded and cut into small cubes
1/8 teaspoon pepper
8 ounces mushrooms, halved
1 large onion, cut into wedges
1 tablespoon rosemary, fresh and chopped
spices, assorted (such as cayenne pepper, cumin, oregano, basil, parsley, whatever flavors you like)
1 tablespoon olive oil
28 ounces chicken broth
8 ounces whole wheat orzo (1 1/3 cups)
2 garlic cloves, minced
1/4 cup walnuts, chopped and toasted
1/4 cup crumbled feta (optional)

Preparation

Preheat oven to 425\u00b0F Coat a large baking pan with cooking spray. Place squash pieces inside. Season lightly. Cover and bake for 10 minutes.
Take squash out of the oven and add mushrooms, onion, rosemary, oil and assorted spices. Toss together. Roast in oven, uncovered for 15 - 20 minutes, until vegetables are tender and lightly browned, stirring once or twice.
Meanwhile, bring broth to a boil. Cover and keep simmering. Heat a large skillet over medium heat. Add orzo and garlic and cook for 2-3 minutes until orzo is lightly browned, stirring frequently. Remove from heat.
Add 1/2 cup of the broth to the orzo. Return to heat and stir frequently until broth is absorbed. Continue adding broth to the orzo, 1/2 cup at a time, with orzo absorbing the broth before adding more. Cook and stir until orzo is tender and creamy, about 15 minutes.
Add vegetables and walnuts to orzo and gently stir together. Sprinkle each serving with feta cheese.